Food processor Blue Pacific is out to create the "next generation of food solutions" through nanotechnology.

Their new Taste Nanology process allows food and beverage manufacturers to develop products with an improved taste and texture, while also potentially reducing costs. This process, combined with their StabilEase functional flavor system, allows manufacturers to add active ingredients like antioxidants, polyphenols, minerals and micronutrients without any undesirable offtastes, says Foodnavigator.

Taste Nanology and StabilEase can also be used together to reduce the fat content of products such as ice cream, from around 14 percent to 6 percent. This works by creating a tighter matrix that reduces the size of ice crystals, which then allows for a creamier, smoother product with better freeze/thaw stability.

The processes also promise reduced costs. "Nano processing will save one of our beverage clients between 15 and 20 percent of their total manufacturing costs, while keeping the quality of their product equal to or better than their existing product," said Blue Pacific general manager, Walter Postelwait.

Consumers concerned about nanoparticles in their foods should note that this process does not add any new particles or ingredients to foods, it simply alters the process of their production. And if reducing the size of ice crystals in ice cream can cut its fat content by 14 percent without altering taste, then this is just one more example of nanotechnology helping make a healthier society.